Buying frozen duck

My local grocery store always has some ducks in the freezer case, but they're marked as having up to a 12% solution. Is this typical? I'd like to give one a try but I'd certainly never buy pork that's enhanced like that, and I'm wondering if I should apply the same rule for duck.

Brad

I'm of the same mind, though if you can't get a fresh or unenhanced duck (or don't want to spend too much if trying it), it's your only choice.

You can reduce the salinity by brining in a low salt brine, which will remove some of the salt from the meat.

With duck, you really, really, really want a crisp skin, so be sure to air dry it for a day or two in the fridge.

I've been wondering about this myself. That's something I've wanted to try but was a little skeptical about trying the frozen ones like that.